Smoked Stuffed Chicken with Ranch Vegetables

Cook time:3h

Ingredients

• 1 large roasting chicken (5-6 pounds)
• 1½ teaspoons kosher salt, divided
• 1½ teaspoons freshly ground black pepper, divided
• 2 tablespoons KC Masterpiece® BBQ Seasoning
• 4 large garlic cloves, quartered
• 1 cup chopped red onion
• 1 cup sliced zucchini
• ½ cup diced red bell pepper
• ½ cup diced celery
• ½ cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 4 medium red potatoes, chopped
• 1 cup KC Masterpiece® Barbecue Sauce Original

Directions

1. 1Light grill using Kingsford® Charcoal with Sure Fire Grooves.™ Rinse inside and outside of chicken.
2. 2Season inside with salt and pepper.
3. 3Season outside with barbecue seasoning.
4. 4Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil.
5. 5Sprinkle vegetables with dressing mix, salt and pepper; mix together.
6. 6Stuff cavity of chicken with half of vegetable mixture.
7. 7Place chicken in shallow baking dish.
8. 8Mix potatoes with remaining vegetables.
9. 9Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets.
10. 10Poke a few holes top of pocket.
11. 11Mound coals on one side of grill.
12. 12Place chicken on side of grill without coals; grill.
13. 13Baste outside of chicken with barbecue sauce every hour of cooking.
14. 14Grill for 3 hours until internal temperature of chicken reaches 165°F.
15. 15After 2 hours, place foil pouch with potato-vegetable mixture on grill.
16. 16Remove from grill with chicken.